ANNIVERSARY COCKTAILS
This year, Grand Hôtel celebrates 150 years of innovation and artisanship. This anniversary menu consists of five exclusive cocktails that pay tribute to the hotel and its history.
Wilhelmina: Grand Hôtel dill, timut pepper, coconut (alcohol free)
Wilhelmina Skogh is a legendary woman who, during Grand Hotel’s less bright and carefree days in the early 1900s, stepped in as the hotel’s director to lift it from potential bankruptcy. She carried out grandiose renovations and built, among other things, the Winter Garden, from which the inspiration for the drink is taken, mixing the tropical with the Swedish. The coconut in the drink, together with the palm-inspired ceramic glass (created by Hesselby Pottery), immediately brings to mind the palms in the Winter Garden. Wilhelmina was a pioneer in gardening and locally sourced produce; she began growing her herbs to reduce procurement costs, just as we do today with ingredients like the dill used in the drink.
The story behind the menu.
More information about the hotel’s anniversary can be found HERE.
Wilhelmina cocktail mug, from first sketch to finished product.
Step 1: Prepared sketch proposals from which we make selections to match the requirement specification.
Step 2: Finished turned mugs.
Step 3: The day after turning, the bottom is trimmed.
Step 4: After the first firing, it is time for glazing. First, the entire mug is glazed with glossy white glaze.
Step 5: Each bottom is wiped.
Step 6: It’s time to brush the green leaves, all brushed by hand.
Step 7: Last in the glazing process is to splash the dark dots on the mug.
Step 8: The mugs are fully glazed and ready for the second firing at 1240 degrees, this firing takes approximately 48 hours.
Step 9: The cocktail mug is ready and Wilhelmina is ready to be served.
To start the tasting experience with a bang, Grand Hôtel invited the cocktail genius David Kringlund to join forces with acclaimed head bartender, Anton Windmar, to explore the menu.
